Sweet Cilantro Salsa w/ Fresh Corn

Have you ever had the pleasure of meeting an appetizer that made you think about foregoing the rest of the dinner?………………

No? Let me introduce you to Sweet Cilantro Salsa w/ Fresh Corn – it’s that good! It’s fresh, loaded with delicious, vibrant flavor and comes together in minutes in your food processor or blender and will have you “hooked” in no time flat!

We love to eat it with tortilla chips, but imagine it drizzled over grilled chicken, pork or seafood! It goes well with Mexican cuisine and yet, pairs delightfully with Asian flavors. We enjoyed it a few nights ago with a grilled flat-iron steak that was brushed with a sweet soy glaze. Fabulous!

Oh, and even if you think you don’t like cilantro, you might want to give this one a try – a dear friend stopped by as we were shooting the photos for this post. When we finished, I offered him a taste, with the warning, “If you don’t like cilantro, you might not like this.” He took one bite and said. “I don’t like cilantro, but I really like this!” I have a feeling you’re going to really like it too!


Sweet Cilantro Salsa w/ Fresh Corn

1 bunch cilantro*
3 medim green onions
3 medium cloves garlic
2 teaspoons soy sauce
1 teaspoon Sriracha chili sauce**
¼ c. rice vinegar
2 tablespoons fresh lime juice
6 tablespoons honey
½ cup cashews
1 teaspoon cumin
¼ cup extra virgin olive oil
3 ears fresh corn on the cob, corn removed from husks
½-1 medium jalapeno, finely chopped
sea salt and freshly ground black pepper, to taste

Place first 10 ingredients into the bowl of a food processor or blender. Blend until mixture is finely pureed. Drizzle in olive oil in a slow, steady stream. Transfer to a clean bowl, add corn and 1/2 of the jalapeño, stir to combine. Taste and add more jalapeño if desired. ENJOY!

~ *Cilantro is sold in all different size bunches. You need about 4 ounces of cilantro (a medium size bunch) for this recipe. If there is a scale at your market, weigh the cilantro. You will find that you may need two bunches if they’re quite small or perhaps part of a bunch, if they’re very large. One other thing about cilantro – you can use the leaves and stems for most recipes calling for cilantro. Unlike parsley, whose stems are quite bitter, cilantro is sweet and flavorful from top to bottom.
~ **Sriacha is a condiment that I love to use. On it’s own, it’s very hot, but a splash adds a delicious, vibrant layer of flavor to many recipes. You can find it in the Asian section at most grocers.

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